1cupchocolate chips, Can use semi-sweet, milk chocolate, or dark chocolate
1tbspcoconut oil
Almond Butter & Jelly Filling
1tbsp + 1 tspalmond butter, I love a crunchy almond butter for these but creamy is perfect too!
1tbsp + 1 tspjelly or jam
Instructions
Line a 12-cup mini muffin pan with cupcake liners. Set aside.
Add chocolate chips and coconut oil to a small saucepan or pot on low heat. Melt, stirring frequently, until smooth. Then remove from heat so it doesn't continue to cook. (Don't use a higher heat and be sure to watch the chocolate carefully. We don't want it to burn and get thick.)
Add 1 tsp of your chocolate mixture into each cupcake liner. Make sure it's fully coating the bottom of each. Place in the freezer for up to 5 minutes to firm up just a bit. It can still be a little soft.
Remove muffin pan from freezer and add 1/2 tsp of almond butter to the top of the chocolate. (If you have any left divide it up amongst the cups so none gets wasted!)
Then add 1/2 tsp of jam or jelly to the top of the almond butter.
Top each with 1 tsp of remaining chocolate mixture. (If you have any left divide it up amongst the cups so none gets wasted!)
Place pan in the freezer and freeze until firm, about 15 to 20 minutes (no longer). Enjoy immediately or let them soften for 5 minutes at room temp for an even creamier texture. Store uneaten cups in an airtight container in the refrigerator.